Jicama Pie

1 (1/2 pound) jicama, peeled and shredded
1/2 cup sherry
1/2 cup water
3/4 cup plus 2 teaspoons granulated sugar, divided
6 tablespoons flour
1/4 teaspoon salt
3 egg yolks
2 cups milk, divided
1 cinnamon stick
2 1/2 teaspoons butter, divided
1 (9-inch) pie shell, baked and cooled
1/4 teaspoon ground cinnamon

Combine first three ingredients in small saucepan. Bring to boil; reduce heat. Cover and boil gently 45 minutes or until most of liquid has evaporated. Drain well; set aside.

Mix 3/4 cup sugar, flour and salt in saucepan. Beat yolks and 1 cup milk in small bowl. Stir into sugar mixture. Add remaining 1 cup milk and cinnamon stick. Stir over medium heat until mixture boils and becomes very thick. Discard cinnamon stick. Add jicama mixture to milk mixture. Cook and stir 1 or 2 minutes longer, until mixture is very thick. Stir in 1 1/2 teaspoons butter. Put mixture into pie shell. Sprinkle with cinnamon and remaining 2 teaspoons sugar. Cut remaining 1 tablespoon butter into small pieces and place over filling. Broil pie 3 inches from heat 3 to 4 minutes, or until butter and sugar are melted and bubbly. Watch carefully and do not let crust burn. Cool pie slightly.

Serve warm or at room temperature.